Salmon Cakes

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I have nevee in my life liked Salmon Cakes, but after trying these I am hooked. I used the Salmon that is already cleaned in a Tuna can cause I don't like the wild catch and I didn't use the sugar either. I am a huge Bacon lover so that made for a great flavor. My kids and Husband loved them. I will make these Salmon Cakes over and over again.

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My husband hates dijon mustard so I used just 1 tsp yellow mustard and about 1/2 tablespoon of Old Bay. Chilled in the freezer while I made an Old Bay mayo, and they fried up perfectly! Everyone loved them, definitely a keeper

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I am pregnant and have been advised to eat 100g of protein everyday as well as 3 baked potatos a week! This recipe has allowed me to encorporate inexpensive canned high protein wild salmon with a baked potato and it tastes good! I will make batches of this next time and freeze them as they make a convenient re-heated snack that allows me to meet my protein goal. Next time I will encorporate the potato skins as well since I'm sure a lot of my needed nutrients are in them. I also fond it helpful last time to partially freeze the mixture in balls so they were firm enough to handle when flattening in the breading. I wish I could find where food network listed the nutrition facts on this recipe-not that I want to know the calories, just the protein ammount!

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Loved this! It is the best salmon cake I ever had - I live in Alaska and with the leftover salmon and extra lemon zest in, it is tasty, tasty, tasty! Thanks for the recipe Melissa!

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I really had high hopes for these, the ingredients all sound so yummy together but sorry, not a fan. I thought the bacon would be the stand-out ingredient, instead I just found its texture in the salmon cake irritating, while not adding much of the flavor it's capable of adding. I am a salmon lover for life, but I won't make these again. I'll just stick to my own recipe.

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I did not happen to have any canned salmon on hand, but I had some frozen wild salmon. I thawed it and roasted it in the oven, then cooled and flaked it and proceeded with the recipe. In response to some reviewers who have had trouble with the mixture being too wet or loose, I decided to first combine everything minus the salmon. The addition of the potato to the other ingredients worked quite well. The mixture was already firming up before I added the salmon. I formed the salmon into balls and put each one gently into the crumb/cheese mixture, rolling it around to stick the crumbs to it. The now-dry balls needed just a little pat to flatten slightly into patties. I added a little olive oil to a baking sheet, then brushed the cakes with a bit more oil. They baked up quite nicely. I loved that they were brown and crispy on the outside from the cheese and breading, yet super moist, tender and full of flavor inside. This salmon is outstanding!

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These are outstanding and simple to make! I added panko to the breadcrumb mixture for some extra crunch. Be careful when flipping...they fall apart if roughly handled. I found it easiest to make small balls (1 1/2" diamter and then flatten in the breadcrumb mixture. Keeping the mix cold also helps keep it together and keeps it from getting too sticky. My family has asked for these again and they are not usually salmon fans! Yummy!!

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They were great! I used fresh salmon(cooked. They kept well for next day leftovers.

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I have to say, living in the south, we've had pretty much every way you can fry up a salmon patty, salmon cake, salmon croquette. You name it, we've eaten it. BUT, never would I have thought to add bacon and potato. WOW, these are SO good! I did find they were very fragile when placing them into the oil, but just use the hands God gave us and it's fine. I also used an ice cream scoop to measure out equal portions. Absolutely divine! Definitely will eat them again!

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This feeds my family of 6! My kids love these. They are 9, 7 ,5, 3 . They look forward to having them. I only make one small change...I add some frozen corn to the onions. Yes they are a little messy but oh so worth it in the end: